Goddess Curry Chicken Salad

Cook the chicken: Cut the chicken breasts in half horizontally so they are very thin. Sprinkle chicken with curry powder, garlic powder, and onion powder. Season with salt and pepper. Sauté in a nonstick skillet over medium high heat with a drizzle of olive oil until golden brown and cooked through. When cooled, chop the chicken into small pieces and chill in the fridge.

Assemble your Curry Chicken Salad: Once the chicken is cool enough, mix in a medium bowl with all remaining ingredients. Season to taste with more curry powder, onion powder, garlic powder, and (obviously) salt and pepper. Serve over greens, on a croissant, on toast, in a wrap, or on an everything bagel.